Brazil Nut Free Smoky Paprika Buckwheat and Roasted Beet Salad

Earthy roasted beets, nutty toasted buckwheat, and creamy avocado come together in a salad that feels genuinely special without requiring much fuss. The smoked paprika and cumin dressing is the real star here — whisked together in minutes, it adds a warm, slightly smoky depth that ties every element on the plate together beautifully. Peppery baby arugula gives the whole thing a lively bite, while pumpkin seeds add just enough crunch to keep each forkful interesting. For anyone navigating tree nut allergies or sensitivities, this recipe is a breath of fresh air — every ingredient is straightforward, and there's no need to second-guess a single thing on the list. Toasting the buckwheat groats in a dry skillet before assembling is a small step that makes a big difference, coaxing out a rich, popcorn-like aroma that elevates the whole dish. The beets roast low and slow in foil until perfectly tender, then get slipped out of their skins with almost no effort. Serve it as a hearty lunch or a stunning side, and don't skip the lemon-honey dressing — it's the kind of thing you'll want to put on everything.

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